Rosemary roasted chicken breasts (butter buds)

6 servings

Ingredients

Quantity Ingredient
¼ cup Liquefied butter buds mix
¼ cup Dry white wine; or reduced sodium chicken broth
1 tablespoon Lemon juice
1 tablespoon Chopped fresh rosemary
1 teaspoon Salt-free garlic and herb seasoning blend
24 ounces Skinless chicken breast halves; see pantry note

Directions

SAUCE

CHICKEN

PANTRY - Buy six 4-ounces chicken breast halves. Remove the skin.

PREHEAT oven to 425F. In a small bowl, combine all the ingredients for the sauce. Place the chicken in a roasting pan, brush both sides with the sauce. Roast 45 minutes or until cooked through, basting with any remaing mixture.

EACH: 150 cals, 26g protein, 1g carb, 4g fat (24% cff), 70mg sodium. 3 lean meat diabetic exchanges.

Recipe by: Savor the Flavor by Gail Becker, RD 1994 Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Apr 09, 1999, converted by MM_Buster v2.0l.

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